Strawberry & Blueberry Shortcakes

I found a biscuit recipe on Weight Watchers site and wondered why it was so low in points. 1 biscuit was only 3 points. The canned biscuits I believe are 5 points a piece (and that’s only for low fat ones) The reason why these were only 3 points was because the recipe only called for 2 tablespoons of butter versus a regular biscuit recipe that calls for a stick and a half of butter sometimes. To my surprise the biscuits were actually quite tasty with out all the extra fat added in it.

With the biscuits, I made shortcakes. the berries at the grocery store weren’t super ripe either so I had to add some sugar in them. That helped a little bit. Use either fat free or light cool whip in place of heavy cream and enjoy.

Biscuit Recipe from Weight Watchers

1 cup(s) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
2 Tbsp salted butter, chilled and cut into small pieces
1/2 cup(s) Friendship Lowfat buttermilk, or other brand
1 spray(s) cooking spray

Berry Filling
1 pint of strawberries
1 cup of blueberries
2 tablespoons of sugar (if needed)

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1 container of light cool whip.


Preheat oven to 450°F.

Lightly spoon flour into a dry measuring cup; level with a knife.

Combine flour and next three ingredients in a bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.

Turn dough out onto a lightly floured surface; knead 4 or 5 times. Roll dough to 1⁄2-inch thickness; cut with a 21⁄2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 450°F for 10 minutes or until golden. Serve warm with light butter and honey, if desired (may affect POINTS value). Yield: 7 servings (serving size: 1 biscuit).

Spoon on about 2 tablespoons of coolwhip and some fruit mixture.

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